We’re past peak asparagus season here in NY but we’re still eating it at our table. Asparagus is one of those vegetables that has a much longer season than it is usually given credit for: that springtime asparagus hype is always more about it being one of the first green things to pop out of the ground after a long, hard winter. But they remain delicious into August, and sliced thinly as they are in this recipe it’s easy enough to trick a certain set of twins in this household that they are just a kind of green bean, the only vegetable they reliably eat any given night.
This is the Big Bang, the prime mover. Without this dish, I wouldn’t have thought about unleashing yet another food blog on the world. But this is the first dish that got our kids really excited about food, and gave mommy and daddy some hope that all would not be mashed sweet potatoes and plain fried chicken for the rest of our lives.